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Home » Recipes » Main Meal

Homemade Fusilli with Semolina Pasta Dough

Published: November 3, 2022 | Last Modified: September 12, 2023 | by Marie with No Comments This post may contain affiliate links

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Pinterest image of homemade fusilli being rolled and finished on black tray

Do you love to make homemade pasta? Or maybe you want to try your hand at a new kitchen project? Let's learn two methods of making handmade fusilli, including a twisted pasta and a hollow rope, each made using fresh homemade semolina pasta dough.

Both types of pasta is formed using a metal fusilli iron (traditional method) or a wooden skewer.

This type of pasta, homemade fusilli, was made often in my mom's hometown in Italy years and years ago. It's often served with a simple easy marinara sauce or an Arrabbiata sauce if you like spice.

top view of spiralized fusilli homemade on black tray

The shape shown above is more similar to the fusilli you see in the grocery store, which is spiralized.

Below, I show a more simple shape, also called "fusilli" but they are also known throughout Italy by different names including cannizzuoli, busiati, and maccheroni al ferro (macaroni from the iron/rod).

People from Calabria Italy are said to call this pasta fileja, also known as maccarunna or filedda.

top view of homemade fusilli
Fusilli made with fusilli iron

I think of pasta making (as well as bread baking) sort of like "kitchen therapy" - as they say, if you know, you know. And although this is more work than something simple like pasta and peas, it's also so worthwhile!

That said, it's of course, much easier to buy homemade pasta but - to me - making fresh pasta is not only therapeutic but a great way to spend time in the kitchen with your loved ones - friends, kids, spouse or parents.

After all, the more help, the more fun and the faster the pasta making goes.

Fusilli Iron

If you are interested in buying a fusilli iron, they are available at Fantes.com - the fusilli iron looks similar to a metal kabob skewer but is square in diameter instead of round.

You can use a wooden skewer in place of a fusilli iron. Women is Italy have been known to improvise by using a knitting needle or even the spoke from an umbrella!

Fusilli iron on wooden board
Overview of fusilli iron on wooden board
Close up of fusilli iron shape
Close up of fusilli iron diameter/shape

Eggless Pasta Dough Ingredients (Semolina Dough)

Making semolina-based pasta dough is so simple. The hardest part may be finding the main and only ingredient (aside from water), which is semolina rimacinata. This type of semolina is very finely ground like a powder. Rimacinata means "twice milled". The flour may also be labeled "semola rimacinata".

One of my good friends, Marisa, spent a few weeks in Italy this past summer. She shared this excellent recipe from the Italian pasta chef who demonstrated how to make semolina pasta dough.

For this pasta dough, you will need:

  • Semolina rimacinata (rimacinata = "twice milled" or finely ground - make sure you are using the right kind of semolina - it should be powder like not coarse like grits!)
  • Warm/hot water

The chef emphasized that you will get the best results by weighing the ingredients. By weight, the dough is simply made using a 2:1 ratio of semolina rimacinata (finely ground) and warm/hot water.

For approximately 1 pound of pasta, you will need 300 grams of semolina rimacinata and 150 grams of hot water.

The dough is a cinch to make - I find it easier to let it rest a bit between kneading to more easily get a smoothly developed dough.

I grew up eating my mom's egg-based pasta dough and was looking for something a little different and dare I say easier. You may also use a standard egg pasta dough recipe.

Overview of method

First, you will make your pasta dough. It comes together quickly but you'll need to let it rest for 30 minutes or more before shaping it.

To shape the pasta, there are two ways of making homemade fusilli.

Simple fusilli

  • The first method is simply rolling small pieces of pasta around a brass rod to form a long strand that is hollow inside (similar to bucatini but more "rustic" looking).
  • Remember to keep the unused portion of dough covered with a damp cloth at all times.
  • If you have a wooden board, they work well for shaping pasta.
Rolling pasta dough into long rope on wooden board
After making dough, tear off small walnut sized piece and roll into a rope about ½ inch in diameter
pinching off pieces of rope (dough) to make fusilli
Break the rope apart into 3-inch pieces.
Pressing fusilli iron into center of dough preparing to roll on wooden board
Place fusilli rod in center of dough and push down gently.
Rolling homemade pasta on wooden board with fusilli iron
Roll the rod back and forth to length the pasta strand
  • Slide pasta strand off the rod and stage on a floured sheet pan. Repeat this process until all pasta is rolled.
  • Ensure you keep the pasta that is not being actively worked covered well with a damp cloth.

Spiral fusilli

The other method is to make them spiralized, more similar to store bought fusilli. The second method is a little more challenging but I think also a little more fun.

kneading pasta dough on wooden board
Make pasta dough, wrap, and let stand for 30 minutes or more.
slicing pasta dough on wooden board
Flatten dough on work surface and cut into 6 or 7 pieces.
rolling dough into long ropes on wooden board
Cut each piece in half and then roll into thin ropes
cutting ropes into smaller pieces on wooden board
Roll even thinner and then cut into 2-inch pieces
Place rod at 45 degree angle
rolling pasta dough into fusilli using a fusilli iron
Slowly roll away from you
Complete spiral and pull off iron

Make Ahead and Storage

Freezing

Homemade pasta dough using semolina comes together so quickly that it's probably not worthwhile to freeze, as it would take longer to defrost than it would to simply make it from scratch.

If for some reason, you really want to freeze the dough, I recommend shaping it into your desired pasta shape first, then freezing on a baking tray. After frozen, the pasta can be transferred to a plastic freezer bag.

Boil the pasta straight from frozen stage without defrosting.

Drying and Refrigerating

Pasta dough may be refrigerated for 1 to 3 days and it must be wrapped well to prevent drying.

After shaping the pasta dough into fusilli, you may leave the shaped pasta on the counter for a few hours before boiling if desired or freeze as directed above.

📖 Recipe

sprilized fusilli on black tray

Making Fusilli with Homemade Semolina Pasta Dough

Handmade fusilli are a type of twisted pasta or rope (there are two versions) made using fresh pasta dough and a metal fusilli iron.
5 from 1 vote
Author: Marie
Print Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 4 minutes mins
Resting time and shaping time 1 hour hr 30 minutes mins
Total Time 1 hour hr 49 minutes mins
Course Dinner
Cuisine Italian
Servings 4
Calories 270 kcal

Equipment

  • fusilli rod or wooden skewer
  • large bowl to mix pasta dough
  • wooden board nice to have, but not necessary to have

Ingredients
 

  • 300 grams (2 cups) semolina (semola) finely ground semolina, plus extra for dusting baking sheets, counter
  • 150 grams (⅔ cups) water hot

For Cooking

  • salted water

For Serving

  • pasta sauce of your choice
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Instructions
 

To Make the Pasta Dough

  • Add semolina to a large bowl
  • Pour hot water on top and mix until all flour has been absorbed
  • After all the flour has been incorporated, knead the dough for about 10 minutes until smooth.
  • It helps to let it rest a few minutes between kneading.
  • When the dough is smooth, cover under an inverted bowl, and let rest for at least 30 minutes on the counter.
  • You can also let the dough rest in the refrigerator for up to 3 days in a air tight bag or container.
  • After the dough has rested, determine if you want to make simple or spiral fusilli

To Shape the Pasta into Simple Fusilli

  • Cut a golf ball sized piece of dough and roll into a thick long rope, about the thickness of your finger and a foot long.
  • Ensure that any unworked dough is covered with a damp cloth or the dough will dry out and be difficult to work with.
  • Cut the rope into several smaller pieces, about 2 or 3 inches in length.
    fusilli iron on wooden board
  • Using the fusilli rod, center the rod on top of a 2 to 3-inch dough piece, press down in the center (without pressing all the way through).
    Pressing fusilli iron into center of dough preparing to roll on wooden board
  • Roll back and forth on the surface of your table or wooden board, applying enough pressure, to lengthen.
    Rolling pasta dough into long rope on wooden board
  • Slide the pasta strand off the rod and then repeat until all dough is rolled.
  • Carefully line up pasta strands on a cookie or baking sheet that has been lightly dusted with semolina or flour.

To Shape the Dough into Spiral Fusilli

  • Flatten the pasta dough to about 1 inch thick disk and cut into several strips
    slicing pasta dough on wooden board
  • Ensure that you cover the dough you are actively working with a damp cloth so that it doesn't dry out - this step is very important
  • Take a strip of dough and roll into a rope, and break each it up into several pieces.
    cutting ropes into smaller pieces on wooden board
  • Continue to roll each smaller piece of dough into a thinner rope, about ¼ inch in diameter and then cut the ropes into 2-inch long pieces.
  • Using a fusilli iron or wooden skewer, angle the iron at a 45 degree angle at the start of each 2-inch strand, and roll the iron away from you, applying gentle pressure, to form the shape.
    rolling pasta dough into fusilli using a fusilli iron
  • Repeat until all dough is used up taking care to keep the dough covered with a damp cloth if it isn't being actively worked.
  • Place formed pasta on semolina dusted tray and set aside until you are ready to cook.

To Store

  • Pasta may be stored at room temperature for a few hours
  • For extended storage, freeze the pasta loosely on a cookie sheet until frozen and then transfer to freezer bag

To Cook/Boil

  • Boil homemade pasta in salted boiling water for 3 to 5 minutes.
  • Test the pasta before removing/straining.
  • Drain and serve with homemade pasta sauce or sauce of your choice.

Notes

Freezing and Cooking from Frozen 

Homemade pasta dough using semolina comes together so quickly that it's probably not worthwhile to freeze, as it would take longer to defrost than it would to simply make it from scratch.
If for some reason, you really want to freeze the dough, I recommend shaping it into your desired pasta shape first, then freezing on a baking tray. After frozen, the pasta can be transferred to a plastic freezer bag.
Boil the pasta straight from frozen stage without defrosting.

Refrigerating and Drying 

Pasta dough may be refrigerated for 1 to 3 days and it must be wrapped well to prevent drying.
After shaping the pasta dough into fusilli, you may leave the shaped pasta on the counter for a few hours before boiling if desired or freeze as directed above.

Nutrition

Calories: 270kcalCarbohydrates: 55gProtein: 10gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 140mgFiber: 3gCalcium: 14mgIron: 3mg
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Hello! My name is Marie, and I love to cook! I was born and raised in a Italian American community in Philadelphia. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you! Read More…

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